Coconut Vanilla Muffins With Cinnamon-Sugar Top and Coconut Milk

Coconut vanilla muffins get their flavor from two sources: shredded coconut folded into the batter and coconut milk used in place of regular milk. The fat in the coconut milk keeps the crumb soft and moist, vanilla rounds out the flavor, and a dusting of cinnamon sugar on top bakes into a thin, crisp crust. The batter comes together in one bowl with standard muffin proportions and makes 12 regular muffins.

Ingredients

For the muffins:

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (85 g) sweetened shredded coconut
• 1 cup (240 ml) canned full-fat coconut milk, well stirred
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled, or 1/3 cup (80 ml) melted coconut oil
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

For the cinnamon-sugar dusting:

• 3 tablespoons (38 g) granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon (14 g) melted butter, for brushing (optional)

Spoon the flour into the cup and level it, or weigh it. Packed flour is one of the main reasons muffins turn heavy. The cups to grams converter handles the weights if you change the batch size.

Steps

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt. Stir in the shredded coconut so the shreds are coated in flour and spread evenly.
3. In a second bowl or a large measuring jug, whisk the coconut milk, melted butter or coconut oil, eggs and vanilla until smooth. If the coconut milk is cold, warm it slightly first so the butter or coconut oil does not set into lumps.
4. Pour the wet ingredients into the dry ones and fold with a spatula until no dry flour remains. Small lumps are fine. Stop mixing as soon as the batter looks evenly moist.
5. Divide the batter among the cups, filling each about three-quarters full. An ice cream scoop keeps them even.
6. Mix the sugar and cinnamon for the topping. Sprinkle about 1 teaspoon over each muffin.
7. Bake for 18 to 22 minutes, until the tops spring back when pressed and a toothpick in the center comes out clean or with a few moist crumbs.
8. Cool in the pan for 5 minutes, then move the muffins to a rack. To make the cinnamon sugar stick better, brush the warm tops with a little melted butter and sprinkle on any leftover topping.

Which coconut milk works best in muffins?

Canned full-fat coconut milk gives the richest flavor and the most tender crumb. The cream separates in the can, so shake it or stir it well before measuring. Light canned coconut milk also works, but the muffins will be a little less rich. Carton coconut milk sold for drinking is thinner and closer to regular milk; it bakes fine but adds less coconut flavor. Do not use cream of coconut, which is heavily sweetened and will make the muffins too sweet and greasy. For more on plant milks and coconut fats in baking, see our guide to dairy-free baking swaps.

Variations

• Toasted coconut: toast the shredded coconut in a dry skillet over medium-low heat, stirring often, until golden, then cool it before adding. The flavor gets nuttier.
• Dairy-free: use melted coconut oil instead of butter and skip the butter brush on top.
• Unsweetened coconut: if you only have unsweetened shreds, add 2 tablespoons (25 g) extra sugar to the batter.
• Lime coconut: add the finely grated zest of 1 lime with the wet ingredients.
• Fruit add-in: fold in 3/4 cup (about 110 g) diced mango, pineapple or blueberries. Pat juicy fruit dry first.
• Fuller breakfast muffin: for a version with carrot, apple and nuts, try our morning glory muffins.

How should you store coconut muffins?

Store cooled muffins in an airtight container at room temperature for up to 2 days. Lay a paper towel under and over them so moisture does not make the tops sticky; the cinnamon-sugar crust softens over time either way. For longer storage, freeze the muffins in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or warm one in the microwave for 15 to 20 seconds.

Troubleshooting

• Dense or tough muffins: usually caused by overmixing or too much flour. Fold only until combined and measure flour by spooning or weighing. Our guide on why muffins turn out dense covers other causes.
• Greasy bottoms: the coconut milk was not mixed, so a layer of coconut fat went in all at once. Stir the can until smooth before measuring.
• Coconut sinking or clumping: toss the shreds with the dry ingredients first, as in step 2, so they spread through the batter.
• Topping falls off: sprinkle the cinnamon sugar on the raw batter, not after baking, and brush warm tops with butter if you want a thicker coat.
• Tops browning before the centers are done: your oven may run hot. Check it with an oven thermometer, or lower the heat to 350°F (175°C) and add a few minutes.
• Flat tops: check that the baking powder is fresh and that the cups are filled about three-quarters full.

Quick answers

Can I use coconut flour in these muffins?

Not as a direct swap. Coconut flour absorbs far more liquid than wheat flour, so it needs a recipe built for it.

Can I make these muffins with coconut oil only?

Yes. Melted coconut oil replaces the butter one to one by volume. Make sure the other ingredients are at room temperature so the oil stays liquid while you mix.

How do I make jumbo coconut muffins?

Divide the batter among 6 jumbo cups and bake at 375°F (190°C) for about 25 to 30 minutes, checking with a toothpick.